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Currant Salad
From The household cook book, 1902
Serves 1
This salad is wholesome and refreshing.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
526Calories
7 gProtein
36 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein7.1 g
Carbohydrates36 g
Fiber6.3 g
Sugars0.2 g
Total Fat42 g
Saturated Fat3.4 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium9802 mg
Potassium1169 mg
Calcium202 mg
Iron2.7 mg
Magnesium81 mg
Phosphorus155 mg
Zinc1.4 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E14 mg
Vitamin K167 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate4.3 mcg
Choline2.9 mg
Caffeine0 mg
Water576 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 163. The excerpt below is the record exactly as published.
CURRANT SALAD — Take nice tender lettuce, mix it with cur- rants and cover with a dressing made of 1 saltspoon of salt, 1 salt- spoon of pepper, and 3 tablespoons of salad oil
Cook this with the app: pantry check, scaling, and the assistant.